Chicken chili can sometimes take the back seat to the classic beef chili, but I’d like to propose a recipe to counter even the best beef chilis out there (sorry, mom!). Not that it will replace them – after all, there’s a time for chicken chili and a time for beef chili.
I make a lot of chicken stock for clients – by a lot I mean…. a lot. I’ve got a plethora of quarts in the freezer at all times. That being said, I go through a lot of chicken. Sometimes I feel like all Ian and I eat is chicken.
This rendition of Chicken Chili
However, this recipe came about when I needed something fast – once again Ian and I were working non-stop until suddenly one of us realized it was 7:30 PM and we hadn’t even thought about dinner yet. I saw the chicken I had shredded after using it in the chicken stock I made earlier in the day, and thought hmmm I’ve got peppers and corn and beans… chili in the making!
For the liquid I highly recommend chicken stock – of course homemade is ideal (like Ina Garten says), but I understand that’s not feasible for many! If you don’t have chicken stock but do have vegetable stock on hand, that is the next best thing. If you have neither quickly take 1 quart of water and bring it to a boil with 1 carrot, 1 onion, 1 stalk of celery, 2 Garlic Cloves, and a couple cracks of black pepper. Simmer it for at least 30 minutes if you can. Voila – a renegade version of homemade veggie stock.
Frenso peppers are quite spicy – so use sparingly if you don’t like spice. Alternatively, you can substitute the Fresno chili peppers for just a 1/2 Tbsp of red pepper flakes.
Any white bean will do – navy or cannelloni beans will likely be the easiest to find. The beans are divided in half and pureed with some of the stock. This gives the soup a velvety feel and the starch in the beans helps to thicken the soup. If you like your soup extra thick, and want more of a liquid base – add another can of beans and puree them.
The toppings can be as numerous as you’d like. I kept it simple in these photos to use only greek yogurt and more fresno peppers. However, you can use my dairy free cilantro lime crema on top (also great with tortilla chips) or avocados, crispy tortilla strips or more!
Did you make this recipe?
I would love your feedback and see how it went! If you took pictures I’d love to be tagged on instagram!Print